Les Mauvais Garçons

An entire Camembert cheese grilled until melted, served on a bed of fresh mesclun salad. Drizzled with a port caramel sauce that adds a sophisticated sweet and savory note. Enjoy hot, mixing the melted cheese with the salad leaves.

Traditional French onion soup, rich and flavorful, gratinated in the oven. Served with a crispy toast topped with melted Emmental cheese. A comforting French classic.

A typical dish from Burgundy consisting of poached eggs served in a rich red wine sauce (meurette sauce). The sauce is enhanced with bacon lardons, onions, and mushrooms. The runny egg yolk blends deliciously with the rich sauce.

An iconic mixed salad from Lyon's 'bouchons'. It includes green salad, golden croutons, tomatoes, smoked bacon lardons, and a poached egg. Mix the warm egg into the salad to bind the flavors.

Lyonnaise specialty consisting of a hot sausage cooked inside a soft, golden brioche. Served with a creamy old-fashioned mustard sauce. A perfect balance between the savory charcuterie and the sweetness of the dough.

Twelve Burgundy snails prepared traditionally with garlic and parsley butter. They are braised for a tender and flavorful texture. Use the picks to extract the snails and dip the butter with bread.

Quality free-range roasted chicken, served with a crayfish sauce. This dish combines the tender meat of the poultry with the delicate flavor of freshwater crustaceans. A traditional recipe often served with rice or vegetables.

Salmon fillet steamed in parchment paper to preserve its tenderness. Seasoned with fresh dill and lime for an aromatic and tangy touch. A light and fragrant dish.

The great classic of French stew: beef pieces simmered for a long time in red wine with carrots, onions, and herbs. The meat is tender and the sauce is creamy. Served hot, it's a rustic and comforting dish.

Grilled black pudding (blood sausage) with a rich and melting texture. Served with 'deux pommes': caramelized apples and potatoes (often mashed). The sweet and savory combination is traditional and delicious.

Selected cut of beef, grilled to your liking and topped with a creamy herb béarnaise sauce. Served with gratin dauphinois (potatoes with cream and garlic) and green salad. A hearty bistro dish.

Gourmet burger with a beef patty, melted cheese, and classic toppings in a soft bun. Served with a generous portion of crispy fries. A homemade twist on a classic.

Sautéed frog legs in butter, with plenty of garlic and parsley, according to the tradition of the Dombes region. The meat is tender, similar to chicken, with a delicate flavor. Eat with your fingers for the most indulgent experience.

A great Lyonnaise specialty: a light and airy pike fish soufflé. Served gratinated with Nantua sauce, a creamy crayfish butter sauce. Rich, smooth, and very flavorful.

Iconic sweet tart from Lyon, filled with a pink praline preparation (almonds coated in colored sugar). The filling is crunchy and melting, very sweet and fragrant. A colorful end to a meal.

Chocolate cake made with high-quality Valrhona chocolate. Baked to remain molten in the center. Intense cocoa flavor, ideal for chocolate lovers.

Thick slice of brioche soaked in a mixture of egg and milk, then pan-fried in butter. Served hot with caramelized bananas. A soft and nostalgic dessert.